Pointed Cabbage Rigatoni | With Crispy Garlic Breadcrumbs

Cut the pointed cabbage in half, remove the tough core, then slice it into thin, long strips. Peel the garlic cloves: finely mince one clove for the breadcrumbs and thinly slice the rest.

Heat 1 tablespoon of olive oil in a skillet. Add the minced garlic and breadcrumbs, then toast over medium heat, stirring constantly, for 3-4 minutes until golden brown and crispy. Transfer to a small bowl and stir in a pinch of salt and a little finely grated lemon zest.

Bring a large pot of plenty of water to a boil. When boiling vigorously, salt generously with fine salt, then add the rigatoni pasta and cook for 1 minute less than the package instructions, until pleasantly 'al dente'. Before draining, set aside 150 ml of the starchy cooking water.